Foodapalooza - the longest food draft of all time - The beef finally arrives in rounds 51 & 52 (2 Viewers)

[higgins]

Assuming I'm up....

....I have zero idea whether this is okay for me to pick since it's already been "taken" (cooked differently) but I have a backup if necessary. @Eephus

2 -- BBQ-ed black pig pork belly "grilled" at the table, Korean-style. Salt & pepper only. Eaten with slightly grilled onions/green peppers & kimchi. Eta light soy sauce, gochujang & soy bean paste on the side

@wikkidpissah

 

[wikkidpissah]

2.xx Champurrado

i admit it - while i was in New Mexico backinaday, i profited from illicit border trade in partnership w a notorious criminal. my gf in '81 owned a curio shop and had bought rug patterns from shady Navajo artisans and made quite a profit jobbing the making of counterfeits to Chihuahua sweatshops.

every month or so, we'd rent a truck and go deep into this bordering Mexican state to pick up her orders. at the time, the peso was very unstable and i made as much money selling dollars inland as i did at my job (and when the peso went nuts the next year, i made drug-type dough). in addition we loved the people, the canyon country (Barranca del Cobre - MX's Grand Canyon is 20x bigger and almost as beautiful), chilling in Topolobampo when we could and just everything about Chihuahua.

but the thing i remember most now is that each hamlet, indeed family, had their own brand of hot chocolate. the base was an atole (water thickened with masa - cornmeal - and flavored w canela & panela - cinnamon & cane sugar).people use milk as a base now (and i imagine the nut milks would be tremendous) but, since the masa was added in order to make it milky, it seemed as crooked as our rug operation.

thing is, that wasnt enough for most of the Raramuri (natives). they would grind up any manner of things - chiles, fruit, nuts, seeds, spices, coffee beans even - in those great stone mortars and steep them in the water (making the broth the beverage version of phở) before adding the masa & fixins. so every fam had their own brand of atole. to top it off, some would add the ubiquitous guava paste or chocolate (which is when it's called "champurrado). with or without a little *ahem* agave-based "artificial sweetener", you'll never be more warmed & excited by a beverage.

for decades i've wondered why there isn't a Starbucks for hot chocolate since these varieties alone would outstrip the number of flavors and formats that the corporations have for coffee. but i havent heard mention of atoles (i guess it's little more than a Christmas thing even in Mexico anymore) in years. i am missing it and y'all is missing out.

@Steve Tasker (autoskip?)

@Frostillicus

 

[Frostillicus]

Can we have the dum dum fix orange juice pick?

 

[Frostillicus]

I think I'm up. I want so many pork dishes that I can't pick one, so instead I'll go with:

2.xxx - Caribou Coffee Seeking Sumatra Dark Roast from the US bank building in the downtown Minneapolis Skyway. 

I used to work in that building and this was my goto every time I needed more caffeine or just had to get away from the office. Good people watching, too. 

Island living, coffeehouse sipping. This earthy roast is warmed by pure vanilla and brown butter flavors, and is inspiration to get out of your comfort zone and explore.

Sumatra Lintong Region is a Rainforest Alliance Certified® coffee.

 

[otb_lifer]

I think I'm up. I want so many pork dishes that I can't pick one, so instead I'll go with:

2.xxx - Caribou Coffee Seeking Sumatra Dark Roast from the US bank building in the downtown Minneapolis Skyway. 

I used to work in that building and this was my goto every time I needed more caffeine or just had to get away from the office. Good people watching, too. 

not for nuttin', but the darker the roast, the more notes get muted out ... you're more or less tasting the process at that 'dark roast' level, moreso than the inherent profile characteristics.

the lighter the roast, the more pronounced the pallette exciters.

the 'earthy' roast they are referencing is not of the dark variety. 

 

[Frostillicus]

not for nuttin', but the darker the roast, the more notes get muted out ... you're more or less tasting the process at that 'dark roast' level, moreso than the inherent profile characteristics.

the lighter the roast, the more pronounced the pallette exciters.

the 'earthy' roast they are referencing is not of the dark variety. 

I am not a fancy coffee person at all. I am sure what you are saying is true, but it tastes good to me. 

 

[Drunken knight]

not for nuttin', but the darker the roast, the more notes get muted out ... you're more or less tasting the process at that 'dark roast' level, moreso than the inherent profile characteristics.

the lighter the roast, the more pronounced the pallette exciters.

the 'earthy' roast they are referencing is not of the dark variety. 

with the lighter roasts I get floral and citrus.

with darker I get more chocolate, vanilla, etc

 

[otb_lifer]

I am not a fancy coffee person at all. I am sure what you are saying is true, but it tastes good to me. 

of course. 

we imported that Lintong also, it was decidedly grassy, with celery and grapefruit notes - it's a dazzling growing region; volcanic.  

the great thing with the Sumatras, and all Indos, is that they are practically zero acidity, so it is the best region to withstand the darker roasts.  

with the lighter roasts I get floral and citrus.

with darker I get more chocolate, vanilla, etc

floral and citrus are the hallmark of east Africans - tons of blueberry and jasmine and lemon, depending on the country/region and milling process (washed or natural).

the darker roasts, from any region, will always be more along the lines of what i described earlier - the process (longer roast/higher temp) is conducive to the dominerring characteristics calling back to cocoa, etc. 

 

[Eephus]

Assuming I'm up....

....I have zero idea whether this is okay for me to pick since it's already been "taken" (cooked differently) but I have a backup if necessary. @Eephus

2 -- BBQ-ed black pig pork belly "grilled" at the table, Korean-style. Salt & pepper only. Eaten with slightly grilled onions/green peppers & kimchi. Eta light soy sauce, gochujang & soy bean paste on the side

@wikkidpissah

This is fine. There are only so many cuts of meat but many different ways to prepare them

2.xx Fresh Squeezed Orange Juice

Schmeer avo on sourdough toast. Quaf it down with 12 oz of fresh squeezed oj on a warm summer morning. Perfect breakfast for someone who usually skips breakfast. 

This is questionable. Orange is eligible as a fresh fruit but hot orange juice is just wrong.

 

[Steve Tasker]

2nd round - Char siu bao (Dinner - pork)

As I've gotten older in life, I've discovered that I have a sixth sense when it comes to working with dough, yeasted breads, etc.  The pillowy soft steamed buns are the perfect vehicle for the barbecue pork.  It's something that looks labor-intensive and time-consuming, yet yields an elegant result if you're willing to put in the time. 

 

[Binky The Doormat]

2nd round - Char siu bao (Dinner - pork)

As I've gotten older in life, I've discovered that I have a sixth sense when it comes to working with dough, yeasted breads, etc.  The pillowy soft steamed buns are the perfect vehicle for the barbecue pork.  It's something that looks labor-intensive and time-consuming, yet yields an elegant result if you're willing to put in the time. 

wow ...just wow 

how the #### can I get ####### sniped with the PICK RIGHT IN FRONT OF ME in the 2nd round!!!!   

skip me - I need a little time.  

 

[Eephus]

Looks like I'm up.

Round 2

Pork Main Course- Pork Schnitzel

My Mom's side of the family is mostly German so I've been eating this for as long as I can remember.

Pork loin cut into half inch think chops and then pounded even thinner. Dip in an egg wash and then coated in seasoned bread crumbs and pan fried. Top with sauerkraut and a side of beets.

My mother is Japanese-American and my father is of German ancestry.  Schnitzel and Tonkatsu is my heritage.

 

[Binky The Doormat]

wow ...just wow 

how the #### can I get ####### sniped with the PICK RIGHT IN FRONT OF ME in the 2nd round!!!!   

skip me - I need a little time.  

@krista4 is up!

 

[wikkidpissah]

My mother is Japanese-American and my father is of German ancestry.  Schnitzel and Tonkatsu is my heritage.

i was just watching a vid involving Tonkatsu and was blown away how schnitzely, chickenfriedish a Japanese dish could be, but they said it was like Wednesday dinner type stuff.

 

[Binky The Doormat]

RD 2:  Kenji's Pork Satay

We love spicy peanut sauce and we love yakitori-style cooking.  Chicken satay ...love it - PORK satay ...even better.  Give me a bunch of these wood charcoaled beauties - this fantastic peanut dipping sauce and a bucket of beer.  

"How to"

Big Kenji fan too.

 

[Eephus]

i was just watching a vid involving Tonkatsu and was blown away how schnitzely, chickenfriedish a Japanese dish could be, but they said it was like Wednesday dinner type stuff.

Panko breading was a big improvement in my book. 

 

[Drunken knight]

2nd round - Char siu bao (Dinner - pork)

As I've gotten older in life, I've discovered that I have a sixth sense when it comes to working with dough, yeasted breads, etc.  The pillowy soft steamed buns are the perfect vehicle for the barbecue pork.  It's something that looks labor-intensive and time-consuming, yet yields an elegant result if you're willing to put in the time. 

baos and char su are probably my all-time favorite food items.  I grew up in the richmond district in san francisco. my love for these go way back.

 

[krista4]

I was planning to take a pork dish, but now I'm feeling sorry for the fruit mascots in the green room.  :(  

Busy right now - skip me.

 

[Drunken knight]

I think i may run out of likes for days to come. so many wonder items be mentioned!

 

[Eephus]

baos and char su are probably my all-time favorite food items.  I grew up in the richmond district in san francisco. my love for these go way back.

Ton Kiang closed during the pandemic

 

[krista4]

Ah nevermind.  This is what I was planning to take until I empathized with the fruit mascots.  I looked for a good recipe online, but the ones from usual sources are terrible and inauthentic.  For authenticity, you can't beat this description of the Nicaraguan nacatamale, complete with hilariously poor English translations.

@Mister CIA up.

 

[Eephus]

I was planning to take a pork dish, but now I'm feeling sorry for the fruit mascots in the green room.  :(  

Busy right now - skip me.

We should all share a moment of silence for hot orange juice

 

[Drunken knight]

Ton Kiang closed during the pandemic

I know. They were great, but I often went next door to golden river… who offered more, plus cost 40% less. Great friendly owners as well.

flower lounge is fantastic.  Would also often visit lower clement 

 

[Coach Beard]

Too late to hop in on this?  I’m an avid home cook and enthusiastic traveler.  

 

[wikkidpissah]

Busy right now - skip me.

 getting baho steam treatments is the perfect way to recover from eyebrow surgery...

 

[Drunken knight]

@Eephus

Do you have a list of picks by round (including past, and current) that I missed, where I can try to plan to be around for my approximate pick?

 

[Binky The Doormat]

@Eephus

Do you have a list of picks by round (including past, and current) that I missed, where I can try to plan to be around for my approximate pick?

spreadsheet at the top of page 1

 

[Ilov80s]

Too late to hop in on this?  I’m an avid home cook and enthusiastic traveler.  

Jump in, you owe 2 picks 

 

[Eephus]

Too late to hop in on this?  I’m an avid home cook and enthusiastic traveler.  

Jump in, you owe 2 picks 

OK you're in.

I'm going to slam the oven door closed after Coach Beard because I don't want to change the spreadsheet again.

 

[Eephus]

Outstanding rounds 1 and 2 picks

Coach Beard x2

Chaos Commish

Mister CIA

 

[Eephus]

Let the Friday PM round 3 free-for-all commence

You may draft whenever from the following categories

Dinner main course - Lamb

Dessert - candy

Spice

 

[krista4]

Round 3

The lamb tagine with figs, prunes, and walnuts at Riad Kniza in Marrakesh, Morocco.

Will try to find pic.

 

[Drunken knight]

3.XX- crown rack of lamb with apricot glaze and harissa drizzle… chorizo, cornbread bread pudding or dressing

 

[Frostillicus]

3.xxx Lamb Gyro from a food truck served in a styrofoam clamshell with piping hot fries.

 

[Eephus]

I picked up some lamb loin chops yesterday before the dice came up sheep.  I'm looking for ideas for Saturday dinner.

 

[wikkidpissah]

3.xx,  Shepherd's Pie (any Irish pub) - lamb, root veggies (parsnips, celeriac, even rutabaga sooo underrated, esp roasted), Guiness, broiler crust of mash. that is primordial comfort to your humble servant

 

[wikkidpissah]

I picked up some lamb loin chops yesterday before the dice came up sheep.  I'm looking for ideas for Saturday dinner.

i saw someone tempura loin chops on TV. looked interesting and many yummy sounds were made

 

[Ramsay Hunt Experience]

Pick 3.X -- "Sunday" Roast of Lamb Shoulder with Gravy and Roast Veg.

In my first year of practice, I ended up spending pretty much all of a December taking depositions in London.  The other associate with me had absolutely no sense of adventure.  It was all I could do to get him to Nandos.  So it was that I ended up going alone to a restaurant near Spitalfields market for a "Sunday Roast" dinner.  And I expected beef and yorkshire puddings.  What I got was lamb shoulder, great roasted potatoes and veg, and the most decadent, amazing lamb gravy.  I dream about that gravy.  

Anyway, this is pretty much the closest thing I can find on YouTube to what I had.  

 

[Steve Tasker]

I can be skipped, will pick later

 

[Binky The Doormat]

RD 3:  Lahmacun (pronounced Lah-ma-jun) Lamb course

picture

Lahmacun is a round, thin piece of dough topped with minced meat (LAMB A MUST!!), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked.

One of our local Turkish/Lebanese places does a great job with this - if you've never had it ...give it a try. The crust is thin, crunchy and kind of flakey - not a pizza crust.  

 

[Mister CIA]

Round 2: Mexican Fruit Cup

@Eephusspecified up to two pieces of fruit, so towards that end I'll select pineapple and honey dew, but really it comes with watermelon and canteloupe also.  Simply cube the fruits and put in a cup, coat liberally with salt and Tajin seasoning (or Tony Chachere Creole seasoning), and squeeze half of a lime over the top.  Viola!

 

[otb_lifer]

RD 3:  Lahmacun (pronounced Lah-ma-jun) Lamb course

picture

Lahmacun is a round, thin piece of dough topped with minced meat (LAMB A MUST!!), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked.

One of our local Turkish/Lebanese places does a great job with this - if you've never had it ...give it a try. The crust is thin, crunchy and kind of flakey - not a pizza crust.  

called a Sfeea Pie over here 

amazingly delicious

 

[Eephus]

@Eephusspecified up to two pieces of fruit,

 

[Mister CIA]

I'm probably the only one here who does not like lamb.  It's too rich and gamey for my taste.

 

[Mister CIA]

Ah, my Evelyn Wood training comes back to bite me again.  On page one you said, "You can take two pieces of fruit if you like." Now I realize that you were referring to picking fruit with back-to-back picks.

 

[Drunken knight]

4.xx- candy: tropical salt water taffy

guava, lychee, pog, passion fruit, mango

 

[Binky The Doormat]

4.xx- amarena or griotte cherries.

i used to use these for sweet and savory dishes. Wonderful for duck with cherry gastrique.

EJ cherries ...nicccce.

 

[Ramsay Hunt Experience]

If I had taken a fruit, I would have taken sour cherries.  I have a yearly tradition of buying them with the best intention of turning them into cocktail cherries but then just plowing through whatever containers I got at the farmer's market (and then slinking out and buying Luxardo cherries for cocktails).

 

[Eephus]

4.xx- amarena or griotte cherries.

i used to use these for sweet and savory dishes. Wonderful for duck with cherry gastrique.

1. What category is this for?

2. This is round #3

 

[Drunken knight]

1. What category is this for?

2. This is round #3

fruit…. With application

edit: not sure if I will be around later, so pre-selected